Corton "Les Renardes" Grand Cru 2020
Elegant
As ELEGANT as Audrey Hepburn, these are mid-weight reds made in the traditional dry, earthy style of the French classics like red Burgundy. Most are Pinot Noirs, but all share the lean, tart and dry European-inspired flavor profile that prioritizes food-friendliness.
Pinot Noir
SKU: JBPNLR2076
Awards
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Award
Source
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96 points
James Suckling
Located just to the north of Beaune, the Corton hill is a Mecca for all wine lovers. Halfway up its slope, Pinot Noir thrives in limestone-based soil.
Composed of 25 different climats, the Grand Cru Corton is an emblematic figure of Burgundy. It extends over three villages: Aloxe-Corton, Ladoix-Serrigny, and
Pernand-Vergelesses. Each climate has its own personality. "Les Renardes" is located on the village of Aloxe-Corton, on a gently sloping plot. The vines are aged on average 45. "The Foxes" takes its name from the word Fox. This animal, lover of small game, is very present in Burgundy. The other hypothesis is that the parcel belonged to a family called Renard, a very common family name.
Composed of 25 different climats, the Grand Cru Corton is an emblematic figure of Burgundy. It extends over three villages: Aloxe-Corton, Ladoix-Serrigny, and
Pernand-Vergelesses. Each climate has its own personality. "Les Renardes" is located on the village of Aloxe-Corton, on a gently sloping plot. The vines are aged on average 45. "The Foxes" takes its name from the word Fox. This animal, lover of small game, is very present in Burgundy. The other hypothesis is that the parcel belonged to a family called Renard, a very common family name.
With a beautiful ruby color, this wine exhales aromas of fresh crunchy red fruits, wild flowers and black peppers. On the palate, it offers a beautiful silkiness and elegance, thanks to its fine tannins. A "salivating" wine.
The grapes were handpicked. They were sorted a first time in the vineyard and again on the sorting table when they arrived at the winery. At the winery: the grapes were 50% destemmed but not crushed (they were left whole) and were gravity-fed into tanks. Maceration with 50% whole bunches of 21 days including 5 days cold (12 ° C): Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Vinification without sulfur. 3 punchings of the cap.